Name: Grilled Coconut Poundcake Sundaes With Tropical Fruit
Cook time: 1 hr
Total time: 5 hr (includes making cake)
Yield: Makes 8 servings
Ingredients: 1/2 cup packed light brown sugar; 1/4 cup fresh lemon juice; 1/4 cup water; 4 (1/8-inch-thick) slices fresh ginger, smashed; 1/2 pineapple, trimmed, peeled, and halved lengthwise; 8 (1/2-inch-thick) slices coconut pound cake; 2 pt premium ice cream (vanilla, banana, or mango); 2 mangoes, peeled, pitted, and cut lengthwise into 1/4-inch pieces

Coconut Pound Cake

Be sure to clean the grill rack thoroughly with a metal brush to remove any bits of grilled food that might impart an off flavor to the cake. Reheat the cake on a baking sheet in a 350°F oven before serving.

Cooks' notes:

•Syrup can be made 3 days ahead and chilled, covered.
•Fruit can be cut 4 hours ahead and chilled, wrapped in plastic wrap.
•If you aren't able to grill outdoors, cake can be toasted in a toaster or cooked in a hot lightly oiled well-seasoned ridged grill pan over moderate heat.

Recipe notes

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